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READY IN 1¼ hrs

Dijon Chicken

Read Reviews (17)

"Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!" — Marilyn Holmes

Ingredients Edit and Save

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How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

4 bone-in chicken breast halves, with skin
2 teaspoons salt
2 tablespoons butter
3 cloves garlic, chopped

3 tablespoons Dijon mustard
2 tablespoons white wine
2 cups seasoned dry bread crumbs

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 10, 2007

I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon). After I made the sauce, I really liked the flavor and added a side dish of cooked, sliced red potatoes and drizzled the sauce over them when served. This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent. This sauce will be used again on many of my recipes that calls for Dijon mustard.

—Ricks

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Most Helpful Critical Review

Feb 28, 2003

wasn't very good at all! If I was doing something wrong, feel free to tell me, but I tasted no dijon when it was finished, and it was too breaded!!! I had to melt cheese on it to rescue it!

—PRISM

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24 Ratings

Apr 13, 2005

This dijon chicken was amazing, and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs, start out with half the suggested amount, as I found that the full amount was way more than needed.

—ketee

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Jan 26, 2010

This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. So good and good for you.

—emilydonovan

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Jan 05, 2012

I used boneless skinless chicken breasts, and we loved this. I reduced the salt (I just sprinkled a little in the sauce, not directly on the chicken), and increased the sauce a little (not quite double though b/c I didn't have enough Dijon), what I had leftover after dipping the chicken into I added a little more butter and white wine to, let simmer a few minutes and drizzled over the chicken. It was delish. I also sprinkled a little bit of Parmesan cheese in with the bread crumbs. This was a nice change. Will make again!

—Brooke129

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Oct 06, 2009

I substituted smashed chipotle croutons for the breadcrumbs. I think it may have been a little bland without this addition, but overall, it was delicious and very easy. The breading did stick to the pan a bit, but that may have been my fault.

—flyqueen

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Feb 16, 2010

My husband & I enjoyed this chicken dish tonight. I took suggestions from other reviewers and left out the white wine & cut back on the bread crumbs. It was delicious. Definitely making "the rotation" in our house. Thanks!

—spc17

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Oct 13, 2009

this stuff is amazing. i turned it into cordon bleu, the most amazing stuff ive ever tasted. my family begs for me to cook this stuff, im the brother and mom offers bribes to make it lol. i slightly tweek the recipe for the sauce to flavor as wanted, and i fry it on the stove to crisp it up at the end.

—chef hammbino

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Nutrition

Calories
689 kcal
34%

Carbohydrates
44.4 g
14%

Cholesterol
160 mg
53%

Fat
29.9 g
46%

Fiber
3 g
12%

Protein
55.6 g
111%

Sodium
2683 mg
107%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dijon Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 689
Calories from Fat: 269

% Daily Value *
Total Fat 29.9g 46 %
Saturated Fat 10.5g 52 %
Cholesterol 160mg 53 %
Sodium 2683mg 107 %
** Potassium 650mg 18 %
Total Carbohydrates 44.4g 14 %
Dietary Fiber 3g 12 %
Protein 55.6g 111 %
Sugars 3.5g
Vitamin A 10 %
Vitamin C 4 %
Calcium 18 %
Iron 47 %
** Thiamin 24 %
** Niacin 282 %
** Vitamin B6 83 %
** Magnesium 30 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.